Lofthouse Style Sugar Cookies

A lot of bloggers ask “What is your favorite cookie?” Have you ever tried to answer that question?? It’s tough to narrow down the choices to just one cookie. There are so many good cookies out there. It all depends on what kind of mood you are in. I won’t bore you with a list of different ones, but tough question right?? Or is it?

Anytime I have answered that question I always list at least 4 or 5. Like a lot of other things in life, I prefer options and not to be shackled down by 1 particular favorite. But there is undoubtedly a reoccurring cookie that always makes the list. A frosted sugar cookie! I can never turn it down. There are a few rules though: 1) Sugar cookie must be soft 2) Sugar cookie can be thin as long as it’s soft and kind of buttery (you know, like the tube of sugar cookie dough you buy in the refrigerator section at the grocery store. Slightly under baked, those things are money.) 3. Sugar cookie MUST have a 2:1 frosting to cookie ratio. Thicker the cookie, that frosting better be piled on.

Although this cookie is always on the list, I have NEVER made a sugar cookie before. I was always worried I would have too much flour on my countertop and dough, then they would turn out floury, or I would roll them too thick or too thin. Besides it was so much easier to run to the store and pick up some Lofthouse cookies. Instant gratification! Lofthouse, as much as I love you, this homemade version is amazing!! The cookie itself turned out pretty darn close to the original. So soft and fluffy! The best part, if my cookie was a bit too thick, I get to pile as much frosting on as I want! Valentine’s Day is around the corner. Have you started thinking about what to give all the “sweets” in your life?

1. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

2. In another large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and sour cream, beat on low speed until combined.

3. With mixer on low speed, add dry ingredients and mix just until combined, scraping down the bowl as needed. If your dough is a little sticky, that’s ok. Place 2 large rectangles of plastic wrap on counter. Divide dough into 2 equal portions and flatten into 1 1/2 inch thick rectangles. Chill into refrigerator for alt east 2 hours or overnight.

4. When ready to bake: Preheat oven to 425 degrees. Line large baking sheets with parchment paper or Silpats and set aside.

5. Lightly flour the countertop and the top of the dough. Using a rolling pin, roll the dough into 1/4 inch thickness. Using cookie cutters, cut out cookies and place onto prepared pans. Dip cookie cutters in pile of flour if needed to keep dough from sticking. Bake for 7 minutes or until cookies are starting to turn slightly golden brown around the edges. Immediately transfer cookies to a cooling rack when removed from oven. Allow cookies to cool completely before frosting.

Buttercream Directions

1. In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes. Add vanilla extract and continue to beat until light and fluffy. Slowly beat in powdered sugar, 1 cup at a time until fully incorporated. Add salt. Beat for an additional 1-2 minutes until smooth. Add heavy cream, 1 tbsp at a time. Continue to beat on medium-high speed for another 1-2 minutes until desired consistency as been met. Add food coloring if desired.

2. Once cookies have cooled completely, add frosting and sprinkles. Allow frosting to set and then store in an air tight container.

I’m so glad she made them because it reminded me of all the times I’ve been meaning to and forgot. I immediately bookmarked it and made them the next weekend. If you love soft cookies, be prepared for a sugar high. I couldn’t stop at one. And I love the idea of adding your strawberry frosting to them. Swoon!!